My mother-in-law came to visit the day after Christmas. I’m very lucky because we both really like each other and always have a great time when she visits, which is usually for a few weeks at a time. She’s very good about trying the “weird” stuff (as she calls it) that my wife and I make to eat, but we also like to give her the opportunity to cook some of her favorite meals. One that I’ve never tried is her recipe for green chili. I’ve heard a lot about it, but have never had the chance to taste it. As she made clear to me, this recipe can be changed to fit anyone’s taste. If you like it hot, make it hot. If you like it thicker, add some cornstarch. I’ll be writing the recipe the way that we made it a few nights ago, but feel free to change things up and make it your own.
My Mother-In-Law’s Green Chili
- 4-5 lb. bone-in pork loin (bone removed, fat removed, and meat cut into chunks)
- 24 oz. jarred salsa (use what you like)
- 2 small cans of green chili peppers (chopped or diced)
- 16 oz. water
- 1-2 tsp. garlic granules
- Salt and pepper to taste
- 2 Tbsp. cornstarch
- Shredded cheddar
- Combine all of the ingredients into a crock pot and set for the “8 Hour” setting. If you would like to cook it longer and slower, you can.
- About an hour before the time is up, remove the meat from the pot and shred it. In a small bowl, mix some of the cooking liquid with the cornstarch and mix it until they are thoroughly combined. Now pour that mixture, along with the shredded meat, into the crock pot. Let the mixture cook for the final hour.
- When the time is up, dinner is ready.
You can use this mixture for a lot of different things: serve over rice, pour over burritos, eat as a thick soup, top with shredded cheddar, and the list goes on. This is an easy meal that any family could enjoy any time of the week. We hope you like it!